HOLIDAYS
HOLIDAYSCHOCOLATE ESPRESSO POTS DE CREME
Chocolate Coffee English Dessert.
Ingredients
- 6 Oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1 1/3 cups heavy cream
- 2/3 Cup whole milk
- 1 1/2 to 2 teaspoons instant-espresso powder* 6 large egg yolks
- 2 tablespoons sugar
- Special equipment: 8 (4- to 5- Oz ) ramekins or pot de creme cups
- Garnish: bittersweet chocolate curls (see cooks' note, below)
Steps
- Put oven rack in middle position and preheat oven to 300F.
- Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth
- .Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes
- .Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
- Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
- Gourmet the Easy Way Note:
- Pots de creme can chill up to 2 days.
- To make chocolate curls, shave off curls from a piece of chocolate at room temperature using a vegetable peeler.
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